St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1887-06-26

avenue, city.
One pound of flour, 1 pound but
ter, pound brown sugar, l cup mo
iasSes, 10 eggs, l teaspOonful soda in
molasses, 3 pounds of currents,3 pounds
OF raisens, with II pound more flour on
them, l pound citron, q once nutmeg,
q ounce mace, cinnamon; chop the
raisins.-FANNY CUMMINGS, 351 East
Fifth street, st. Paul.
Feather and Layer-Take eggs,
leaving out the yelks of 2, drop them
into your mixing dish; add to them 2
cups sugar, q cup butter; stir them
lightly together; then add cup luke
warm water and cups of sifted flour,
in which 3 even teaspoons of baking
powder has been well mixed; stir all
together and bake in layers or in loaf
=. MANSFIELD, 1914 Twenty-second
street, Minneapolis.
Feather-l cup sugar, l egg, q
cup milk, cup -four l. teaspoon melted
all ingredients together and mix thor
oughly. This answers for either loaf or
layer cake and is good and cheap.-MRs.
+. w. GREAVES, S27 Eighth avenue
south, Minneapolis.
Vanity-One and One-half cups sugar,
~ cups butter, ~ cups sweet milk, ~
cups Hour, " cups corn starch, 2 tea
spoons baking powder and whites of 6
eggs; bake in 3 layers in moderate
Oven.-MRs. HARTMAN, 499 st. Peter
street, st. Paul.
Spice-TwO cups brown sugar, cup
butter, 3 cups flour, cup sour milk,
1 teaspoon soda, l teaspoon vanilla,
eggs; currants and raiSins are an I'M
provement; bake slowly.-MRs. G. Ii.
CoLYER, Wheaton, MINI.
Two and ono-hoIf Gums curor
80 cups flour, cup butter, cups stoned
raisins, eggs, leaving out the whites
OF for icing, cup sweet milk, wine
glass of the juice of some canned fruit,
l tablespoon each of cloves, cinnamon
and mace, / teaspoon salaratus; bake in
slow Oyen.-MRS. l.. j. PHILLEo, 237
Nelson avenue, st. Paul.
Orange-One cup of sugar, u cup but
ter: d cup sweet milk, 2 eggs; 9 cups
flour, IL teaSpOOnfulS baking powder;
bake in layers; flavor with oranges.
Frosting-Whites of 2 eggs, cup pull
verified sugar; save out enough to frost
the top, then add to rest juice and
grated rind of large orange.-MRs.
WILLIAM GLENN, Cottage Grove, Mum.
Drop MOlaSses-One cup sOui cream, l
cup mOlasses, q cup sugar, l egg, tea
spoonful each of soda, ginger and Gin
namon, little salt, 3 cups of flour. All
lovers of soft molasses cake will be
pleased with thiS.-MRS. LIZZIE RUIL.
Star Prairie, Wis.,
One pint of molaSses. l. cup of
sugar, l cup of water, l cup OF short
ening, 2 eggs, 2 small teaspoons of
soda, flour enough to make thick
enough to bake; they can be dropped Il
little at a time in tin or baked all to-
gether.-KATE B. PLUMMER, Morrow,
Warren county, O.
Two teacups molasses, teacups sour
milk, 2 eggs well beaten, teacup
brown sugar, level tablespoon ginger,
l teaspoon cinnamon, teaspoon cloves,
l teaspoon butter, and enough flour to
make the consistency of pound cake {;
bake slow.-I. FLORENCE ROSE, l23
Fourth street southeast, Minneapolis.
= Wedding-Ien eggs, pound sugar,
pound butter, pound flour, &
pound citron, 8. pounds currants, 3
pounds. raiSins, 1Oulee cloves, ounce
cinnamon, L ounce nutmeg, wine glass
brandy, / gill molasses boiled and
cooled, cup sour milk with soda;
wash and dry eurrants, pit and chop
ralsins, work butter and sugar together,
beat eggs separately and much.-MRs.
A.. 4. UPHAM, SAT Sibley street, st.
Paul.
Ehoy 0SSo, ipouuuS VI sugar,
5 pounds butter, pounds -four, Is of
raisins, of citron, 10 of currants, pint
brandy, Il ounce cloves, ounce CHINA
mon, 4 of mace, 4 of nutmeg. This
makes 49, pounds and keeps twenty
yearS.-MISS EMILY TELLETT, 227 Pearl
street, St. Paul.
One and one-half pounds of
butter, IL pounds sugar, half of which
is to be Orleans sugar, 16 eggs well
beaten, 4 pounds raisins Seeded and
chOpped), 5 pounds English currants, Q
pounds citrOn, cut fine, pounds Sifted
flour, 2 nutmegs, mace as much in bulk.
as 2 nutmegs, gill to Il pint alcohol in
which IL to Is drops oil of lemon have
been put. Weigh your butter and cut
in pieces and put where it will soften,
not. melt; stir the butter to a cream,
then add the sugar and work till white.
Next beat the yelks of the eggs and add
to butter and sugar. Meanwhile an
other person should beat the whites to
stiff frOth and put them in. Then add the
spices and flour, and last of all, the
fruit. except the citrOn, which is to be
put in about layers, the bottom LAYER
about inch from the bottom. and the
top one l inch from the top and the
other in the middle, smoothing the top
of the cake by dipping spoon or two
of water upon it for that purpose. The
pan in which it is baked should be about
Is inches across the top and Sd inches
deep, without scOllops, and quart pans
also; they require to be slowly baked 3
or four hours; try whether the cake is
done by piercing with broom straw
and if nothing adheres it is done. Line
the pans with buttered white paper; it
will be less liable to burn.-IDA ASH
TON, 1873 Arch street, ST. Paul,
Neapolitan, Dark Part-Yelks of Q
eggs, 2 tablespoonful dark sugar, l
tablespoonful butter, 2 tablespoOnsful
molasSeS, q cup sour cream, small tea
spoonful of soda, u teaspoonful of Gin
namon, u teaspOonful Of cloves, cup,
of flour, cup of currantS, bake in pie
tins. White Part-One cup white sugar,
y cup butter, a cup sweet milk, whites
of 8 eggs beaten to a stiff froth, cups
OF flour, 2 teaspoonful of baking powder,
l teaspOOnful lemon, bake in tins, put
together with jelly, the white for top
and bottom, the dark for center; this is
enough for two plates.-MRs. w. A.
SMITH, Spencer Brook, MINI.
White Part-Cup white sugar, Is cup
butter, y cup sweet milk, 2 cups flour,
l teaspoOnful cream tarter, % teaspoon
full soda, whites of four eggs. Dark
Part-Cup brown sugar, Is cup molas-
ses, d cup butter, u cup sour cream,
211a cups flour, = teaspoonful saleratus,
l. teaspoonful allspice, 2 teaspoonfuls
cloves, e tablespoonful nutmeg. 1
tablespoonful cinnaman, yelk of 4eggs.
-EFEIE G. HUBERT, 9O7 Fifth avenue
south, Minneapolis.
Light-Cup of white sugar, u cup of
butter, cups of flour, whites of eggs,
u teaspoonfuls of baking powder.
Dark-Half cup brown sugar, 4 cup,of
BUTTER y cup of molasses, 4 cup of
milk, q nutmeg, l teaspoonful cinna-
man, q teaspOonful allspice, ~ tea
spoonfuls baking powder, 2 cups of
flour, yelks of 8 eggs; butter your tin
and put in the light and dark batter in
n ltnrnatn fahlacnOOnfulc MING L